Paleo Pumpkin Pie Dutch Baby

This Paleo Pumpkin Pie Dutch Baby is a grain-free/gluten-free pancake that is cooked in a skillet in the oven making it a perfect Sunday morning breakfast or a crowd-pleasing dish for a brunch!




  1. Preheat oven to 425F and grease a cast iron skillet (mine is 8 – 10 inch skillet is perfect) with coconut oil. Place the skillet in the oven to preheat it.
  2. While the oven is heating, add the eggs, coconut milk, pumpkin puree, vanilla extract and coconut sugar in a large mixing bowl.
  3. Next add in the paleo baking flour, pumpkin pie spice and sea salt and mix until all ingredients are combined together.
  4. Take the skillet out of the oven and pour the batter over the oil, then place in the oven and bake for 15 – 20 minutes. Cooking times will vary based on the size of the skillet you use.
  5. Remove from the oven and allow it to cool for a few minutes before serving. Serve with maple syrup and fresh fruit. Enjoy!
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